Salsify soup with cress

Fry slices of crispy brown in dry frying pan. Drain on kitchen paper. Peel and chop onions. Heat olive oil in a frying pan and gently fry onion. Add Sherry and allow it to evaporate in about 5 minutes on medium heat. Remove salsify and cook through onion. Add poultry meat. Bring to the boil and gently heat for approx. 10 minutes. Mix with pure blender (or in food processor) until smooth. Possibly dilute with some water.

Heat the soup again if necessary. Stir in whipping cream and season to taste with salt, pepper and nutmeg. Soup the heat well. Meanwhile, toast slices and cut diagonally. Cut garden cress. 3 Create searing soup in six warm deep plates. Place cress in the middle. Slices of ham each break into 3 pieces and put pieces at an angle against and on cress in soup. Add roasted bread separately.